Khichdi a one-pot healthy meal, enjoyed by all ages and comfort food for many. Today I am sharing yet another healthy, protein-rich, winter favourite, Gluten-Free Bajra and Split Green Moong Dal Khichdi which can be made on a stovetop pressure cooker or an Instant Pot.

What is Khichdi?
Khichdi or Khichuri is generally a dish made using a combination of rice and lentils(dal). Khichdi literally means a mix of 2 or more things. When we combine rice with dal we get a Khichdi, a mixture of different foods.
It is one of the most common dishes across the Indian Subcontinent. Regional variations exist to this dish and each and every region has its own speciality. It is one of the comfort foods and a filling meal. One of the main reasons for its popularity is the simplicity in cooking, as it is generally a one-pot meal.
Khichdi without Rice
At times one cannot eat rice or do not want to eat rice. So Instead of rice, different types of grains are added. Like today’s Bajra and Split Green Moong Dal Khichdi which is without rice.
Another rice-free khichdi and favourite of mine is this, Daliya and Split Green Moong Dal Khichdi. This khichdi is very healthy and especially best for lactating or new mothers.
And if you are looking for khichdi without rice, and a lighter version, try this summer-friendly Pearl Barley and Mung Dal khichdi.

Masala Khichdi or Khichdi with Vegetables
Khichdi can be made plain with just rice, grains and lentils or different vegetables and spices can be added to make Masala Khichdi. Adding vegetable help increase the nutrient content of the dish and makes it more appealing.
I do make plain khichdi, but most of the time sneak in at least 1 vegetable in khichdi. It adds to the texture as well as taste.
Khichdi for Fasting Days | Vrat Ki Khichdi
Some have special diets where they do not eat grains or lentils. And during specific Indian fasts, like Navratri etc, specific grains or lentils are not consumed. For fasting or vrat, farali khichdi Samak Rice Khichdi made with Samak (Barnyard Millet) or Farali Kuttu ki Khichdi made using Buckwheat or Sabudana Khichdi is very common.
The first Main Ingredient – Bajra or Pearl Millet
I love to add grains and millets to my diet and especially seasonal. During Winters Bajra is one of my favourites. Bajra or Pearl millet is a widely grown nutritious and gluten-free millet.
I have already detailed more about bajra in my earlier post on Bajra Idli (Steamed Pearl Millet Savour Cakes) or this healthy, calcium-rich one-pot meal, Bajre ka Bhat where Bajra is the main ingredient. However one can read more about the benefits of Bajra here.
And if you are looking for more recipes of Bajra, I have a lot of traditional Bajra recipes. Like this Stuffed Bajra Paratha or this Bajre ki Tikki, which I have made healthier by baking instead of frying.
The cooking of Bajra (Pearl Millet)
Bajra is a tough grain and has a hard skin or husk on it. It is advisable to soak bajra before cooking. At times you have bajra coming along with the husk. So it is best to remove the husk. I have detailed out how to remove the husk in my post on Bajre ka Bhat.
Time Required for cooking Bajra (Pearl Millet)
The time required for cooking Bajra depends on the quality of Bajra used. Sometimes the bajra is old and the time required for cooking is almost double. So best to buy this in small quantities. If it has hard skin or husk it would take time.
The same bajra can be cooked in 10 minutes and sometimes it takes 20 minutes. So Even though I have mentioned the time below in my recipe, you would need to check if it cooked. If not you would need to increase the cooking time. Unfortunately, there is no foolproof process. After cooking with this grain multiple times, I now try to put the time on the higher end.
To check if Bajra is cooked press it in between your fingers. It should press easily and be soft. Or you can eat slightly and check. It should be soft and not hard.

Second main Ingredient – Split Green Moong Dal
Green gram or split Green moong dal are small olive-green beans that have a sweet nutty flavour. They are easier to digest and come in many forms. Whole, split, the de-husked (yellow moong dal) and green moong dal with the husk intact.
Khichdi with moong dal is very common and in fact one of the main ingredients. Though the dal can differ, primarily moong dal khichdi is most often consumed. I have already shared this simple Yellow Moong Dal Khichdi earlier. One can replace the yellow moong dal here with the green variety.
Another similar recipe is this Jowar and Moong Dal Khichdi which uses summer friend Jowar millet instead of Bajra and yellow moong dal. As said yellow dal can be replaced with green or even with the red dal.
I also like to make this Rice Free Moong Dal Chilla or this Split Green Moong Dal Idli. Healthy, Vegan, and gluten-free protein-rich pancakes or idlis and one of the best breakfast for people with diabetes or who cannot eat many carbs.
Recipe process of Bajra and Split Green Moong Dal Khichdi
So coming to today’s recipe of Bajra and Split Green Moong Dal Khichdi, it is quite simple. All I do is soak bajra and dal for at least 30 minutes. The more the better, and especially with bajra.
Then I do a simple tadka in a generous amount of ghee or clarified butter. One can use oil too, but ghee goes well with bajra and helps in the absorption of bajra. I add veggies of choice along with spices and let it pressure cook or cook in an Instant Pot.
Now as said earlier, the same bajra I was able to cook in 3 whistles and sometimes it cooks more than 5. So you would have to test it out. I would say depending on your pressure cooker, add sufficient water and cook accordingly.
Bajra and Split Green Moong Dal Khichdi is a healthy, protein-rich, winter favourite, Gluten-Free one-pot meal which can be made on a stovetop pressure cooker or an Instant Pot.
So here goes the recipe of Bajra and Split Green Moong Dal Khichdi

Bajra and Split Green Moong Dal Khichdi
Equipment
Ingredients
- 0.5 Cup Bajra (Pearl Millet)
- 0.5 Cup Split Green Moong Dal
- 1 tablespoon Ghee / Clarified Butter
- 1 teaspoon Jeera (Cumin seeds)
- 1/2 Cup Green peas
- 1/2 Cup Cup Carrot chopped (or vegetable of your choice)
- 1/2 teaspoon Gluten Free Asafoetida (Hing) **Gluten Intolerant – Please see Notes
- 1/4 inch chopped or grated ginger
- 1-2 Green Chillies Chopped
- 3 Cups Water (If you want it more liquid add 1 cup more water)
- Salt to taste
- Chopped Coriander for Garnish and flavour
Instructions
- Rinse and soak the Green Moong Dal for 30 minutes.
- Rinse and soak the Bajra for 30 minutes.
Pressure Cooker Method
- In a pressure cooker , add in the Ghee.
- Once hot add in the asafoetida and Jeera.
- Once the Jeera crackles add the ginger and green chilly and saute it for a few seconds.
- Now add green peas, carrot, salt and give it a quick stir.
- Add in the Bajra and Green Dal, and 3 cups of water.
- Mix everything and let this cook for 4-5 whistles. (Cooking time can vary depending on bajra and your cooker settings – Read above for cooking of Bajra)
- Let the pressure release naturally.
- Open and check if the bajra is done.
- If not cook for more time, be sure to check if you have enough water in the pressure cooker. If not, add some hot water and cook for more.
Instant Pot Method
- Switch on the Instant pot on Saute mode.
- Add in the ghee.
- Once hot add in the asafoetida and Jeera.
- Once the Jeera crackles add the ginger and green chilly and saute it for a few seconds.
- Now add green peas, carrot, salt and give it a quick stir.
- Add in the Green Dal
- Add in the Bajra
- Add water and mix Everything
- Cancel the saute mode.
- Close the lid of the Instant pot, and put in on sealing mode.
- Pressure cook on high for 25 minutes.
- Once done, let the pressure release naturally.
- Add chopped coriander and serve hot with yogurt, pickle or papad
Notes
- Any combination of veggies can be used.
- The cooking time of Bajra (Pearl millet) varies. So do read above and cook for more time if required.
- To check if Bajra is cooked press it in between your fingers. It should press easily and be soft. Or you can eat slightly and check. It should be soft and not hard.
- Asafoetida (Hing) powder available in shops contains wheat and is not gluten-free. Gluten intolerant people can either skip completely or opt for Gluten Free Asafoetida (Hing)
Updates
The recipe first appeared on Cook with Renu on 10th April 2019. Today I have updated the pics, content and added a Recipe card.
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Jayashree T.Rao
Tuesday 9th of March 2021
I love preparing khichdi as it is filling and easy to make. I am yet to make this one in my kitchen. Looks delicious Renu.
Poonam Bachhav
Friday 5th of March 2021
I make bajra khichdi with mung dal often during winters as it is afilling, nutritious and delicious one pot meal. My family loves green peas and carrots in it. Topped with ghee it is bliss !
Sowmya
Thursday 4th of March 2021
I love the way you have written this recipe Renu. So beautifully explained and giving so much clarity. I have never tried bajra khichadi but you make it sound so delicious. Along with the moong dal and veggies it is got to be lip smacking!
Renu Agrawal Dongre
Friday 5th of March 2021
Thank You Souwmya
Sujata Roy
Tuesday 2nd of March 2021
Bajra moong dal khichdi is not only healthy but looks super tempting. I also love khichdi, specially with moong dal. But never tried with bajra. Khichdi with vegetables is a wholesome meal. Can't wait to try.
Mayuri Patel
Monday 1st of March 2021
My all time favorite, I make bajra and split moong dal khichdi often. Its a perfect tone pot meal for busy days. Also what I love about making this healthy khichdi is that one can add any vegetables of their choice. I tend to soak the bajra overnight to make cooking it easier.